Beer Filtration Approach
Hello all. This posting is seeking advice and input on beer filtration for a microbrewery operation producing Lager Beer in the Dortmund Export style. The batch size will be up to 70 barrels and the beer would need to be clear and considered sterile at the end of filtration.
If you had the opportunity to set up a filtration system for this operation from scratch that had the optimum benefit of quality, costs, handling and operator impact, what filtration approach would you go with?
Thanks in advance for your contribution.
Couple of questions:
What's the budget? What's the desired throughput (bbls per year) of your opereation. Why sterile? Will you pastureize? Draft or smaller package? Location of the brewery (Europe, US, or other).
Response to questions
Here are some answers to some questions raised. We are looking to filter up to 40,000 bbls per year. Each batch will be 70 bbls. We intend to pasteurize the product in bottles with no draft. As indicated in the earlier posting, we have an opportunity to put together a filtration system that takes into account capital costs, operational costs and the objectives. Hoping your experiences will be helpful. Thanks.
At that volume, all 3 of your objectives are best served by diatomaceous earth (DE) filtration.
Originally Posted by bawi
Last edited by pennbrew2; 12-23-2005 at 06:21 AM.